A healthy, satisfying soup that is perfect for the cooler seasons of the year. It makes a delicious light lunch that will set you up for the afternoon ahead. The warming ginger spiciness is just want you need to keep out the chill.
Why not treat yourself to a warming bowlful?
Sometimes, in the cooler days of autumn or the chilly days of winter what you really need is a bowl of satisfying soup. This Simple Spicy Red Lentil Soup is the one you need. This recipe takes no time at all to make and its sunny colour will give you a real hug in a mug … or bowl if you prefer.
Gather your ingredients together and let’s make soup.
Notes on ingredients
Spicy Heat: If you do not want your soup to have too much chilli heat then remember to remove the seeds before adding them to the pan. Heat also comes from the ginger so you may wish to reduce the amount of ginger too.
Turmeric: This is another brilliant spice for flavour and also contributes to the beautiful orange colour of the finished soup.
Ginger: Ginger adds a warmth and a depth of flavour to this dish. It has many culinary uses and it contributes both antioxidant and anti-inflammatory properties to our food as it contains a substance known as gingerol – and it tastes good.
What to you do if you don’t have fresh ginger in the house? You may substitute a 1/2 teaspoon of dried ginger and it still tastes great.
Red Lentils: These provide the body of the soup contributing protein and fibre, plus if you need to get good food on the fairly quickly then they cook very quickly without the need to any pre-soaking, just a quick wash and you’re away.
Carrots: The humble carrot is a wonder in soups adding vitamins, some fibre and substance to this soup.
Nutritional Yeast: This does add a subtle flavour to the soup and it adds the important vitamin B12 to your diet. If you do not have this then it perfectly ok to leave it out. The soup will still be delicious and good for you.
Making Simple Spicy Red Lentil Soup
This soup is pretty straightforward to make.
I apologise if this seems a little patronising but the smaller you chop your vegetables the quicker the soup cooks.
Begin by warming the oil in a suitably sized saucepan and saute the chopped onion until it becomes translucent. This should take a few minutes. Add the chopped garlic and chopped chilli and the other spices. (Remembering to remove the seeds if you don’t like too much chilli heat.) This allows the spice flavour to really develop.
Add the roughly chopped carrots. (No need to peel (unless the skins are blemished) – just wash, top and tail.)
Add the lentils, coconut milk, nutritional yeast flakes (if using) and the stock and stir gently. Bring it to the boil and then turn it down to a simmer.
Stir it occasionally as it cook and after 20 to 25 minutes your delicious soup should be ready.
I like this soup blended and smooth but if you prefer a rougher, less pureed texture to your soup then feel free to skip the blending stage. It is a very forgiving recipe and it doesn’t need blending to be just perfect.
Serve your soup with warmed crusty rolls, fresh soda bread or croutons. Sprinkle on some freshly chopped herbs or some of your favourite grated cheese. Now, after all your hard work sit down and enjoy.
Storing Simple Spicy Red Lentil and Soup
This soup will last up to 3 days in the fridge. It can also be frozen for up to three months in a suitable container with a little bit of space that allows it to expand when freezing.
Before using, defrost and re-heat thoroughly before serving.
If you like this… you may like;
- Creamy Cauliflower Soup
- Spicy Tomato and Chilli Soup
- Sweet Potato and Coconut Soup
- Simple Green Pea Soup recipe
- Spicy Red Lentil Soup
- Pumpkin Soup
- Leek and Potato Soup
- Simple Corn Chowder Recipe
- Creamy Tomato Soup
- 5-Hearty Vegetarian Soups – this is a collection of soup recipes, which includes some of the above
… and things to go with soup
- Easy Soda Bread – fresh, warm and delicious
Make Simple Spicy Red Lentil Soup
Ingredients
- 1 onion medium, red or brown, chopped
- 2 teaspoon olive oil
- 1/2 cup red lentils washed to remove any dust
- 3 medium carrots
- 2 cloves garlic chopped
- 1 teaspoon ground cumin
- 1 red chilli optional
- 1/2 teaspoon root ginger peeled and chopped
- 1/2 teaspoon turmeric
- 2 tablespoon Nutritional Yeast flakes
- 1 3/4 cups tin of coconut milk
- 4 cups stock (vegetable)
Instructions
- Chop the onion and peel and chop the garlic.
- Heat the oil in the pan and gently cook the onion and garlic until they're translucent.
- Chop and add the chilli, if using, along with the other spices to the pan.
- Add the roughly chopped carrots and the washed red lentils to the pan and stir.
- Add the coconut milk, stock and nutritional yeast. (If using.)
- Stir gently until it comes to the boil and then reduce the heat to a gentle simmer. Cook for 20 to 25 minutes until the lentils are cooked through.
- Blend until smooth. It may get a little volcanic at this point, so please be careful not to get scalded.
- Check the seasoning before serving. Sometimes it may need a little more salt or pepper.
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